perfect
pasties

go straight to the recipe

Traditionally, at least in my family, the onion and vegetables for pasties were minced which extracted just enough juice to cook the pasty vegetables to a moist and delicious centre. After accidentally throwing out the parts from my Kenwood mincer, whEn I meant to chuck out the postively useless electric mincer I had purchased I noticed Aldi had a mincer on special. Absolutely no expectations to my astonishment it is terrific. So, I have gone back to using a mincer instead of a food processor.

Either works, but with a food processor it is very important not to over process the vegetables. I don’t recommend using the Thermomix because you can’t see inside.

AO 25 JULY 2023…UPDATED FOR THE BETTER 27 JULY 23

SO
POPULAR

1kg p/w of potatoes
400g p/w brown onions
800g p/w pumpkin
350g p/w swedes

200g p/w turnip
300g p/w carrots
300g leek….cleaned and dried
20g Maldon sea salt
20g freshly ground black pepper
4 pinches of dried oregano

for a meat version
add 250g of fine beef and pork mince after you have squeezed out all the liquid.

2kg rough or real puff or the larger batch savoury pastry which can be made with butter instead of lard

3 extra large egg yolks for sealing the pastry


Mince in batches, the vegetables in a food processor and tip them into a bowl. Add the salt and pepper and herbs and mix together. Allow to stand for 20 minutes and then tip into a colander to drain the juices.

Cover two baking trays with silicon sheets or baking paper. Roll out the pastry and using a large bread and butter plate, cut out as many circles as you can from your pastry.

Put the egg yolks into a small bowl and add three tablespoons of cold water and mix it together. Form the pasties, sealing them with the egg yolk and brush them with egg yolk. Place them in the fridge and allow them to rest 30 minutes.

Pre heat the oven to 180°C

It will take an hour for the filling to be cooked, so bake the pasties carefully, watching how quickly they are cooking and spraying them with water at regular intervals to slow the pastry cooking if they are cooking too quickly.

serve with — what else but tomato sauce!!!

  They might be old fashioned but ther seem to disappear as quickly as we can make them! the people behind Galaxy Guidesfood editor and publisher
Ann Oliver 
food-editor@galaxyguides.com champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com Contibutors Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based. Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

go the
tomato sauce

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